Packed school lunches
Let’s just say I’m making up for my delinquence so I’m lumping three school lunches in one entry. When I started Sassyfoodie.com, there were two goals — learn to bake and document the packed school lunches that I prepare for my two daughters. The baking half is fine but documenting the school lunches is easier said than done.
Mornings in our house are toxic. The rush is unimaginable. I loathe the idea of setting up the camera on the tripod with everyone rushing in and out of the kitchen. So, unless I wake up super early (which I rarely do — my husband has to pull me out of the bed, literally, almost every morning), there really isn’t much time to take photos. I did manage, though, on some mornings.
On January 16th, the kids’ school lunch was tuna fillets, potato and carrot wedges in cream of mushroom soup.
I pan-fried the tuna fillets (seasoned with salt and pepper) in butter then set them aside. I added more butter to the pan and pan-fried the carrot and potato wedges. When the edges started to brown, I added some shredded onions. When the onions started to soften, I poured in about a cup of water, sprinkled some salt and pepper and simmered the vegetables until tender.
Meanwhile, I dissolved about half a pack of powdered mushroom soup in water. I poured it into the pan and added the pan-fried tuna. I let the mixture simmer until the soup thickened.
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8 Responses to “Packed school lunches”
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If my mom gave me packed lunches like you did when I was a kid, I think I would have been uberly fat now. So I guess I was “lucky” I survived on cafeteria food!
Nah, how could you get fat when the amount of food is controlled?
Hi, Connie!
I always have to prepare packed lunches for my kids and my husband, so I appreciate this entry. I will try this soon. It looks very simple and won’t take so much time in the morning.
Thanks. I enjoy your recipes. I’m making the puto tonight to go with my dinuguan I cooked several days ago.
Dex, yeah, packed lunches need to be simply and not too time consuming to prepare. Otherwise, mornings in the kitchen would be totally insane.
hey there,i just logged on you’re site yesterday(while fishing for the java rice recipe) and i must say i’m very impressed!!!sobrang helpful po ang inyong site.i truly commend you for coming up with one…
i’m a housewife/homemaker turned food entrepeneur.i sell sandwich rolls,tacos and flavored fries and softdrinks for my beverages.
i’m planning to add chowfan or rice bowl to my list.i have scouted your blog for recipes and got some but i don’t know how to compute for the production cost,i don’t want to sacrifice the taste but i also want it to be affordable since my market are mostly students.i hope you could help me on this as well as give me tips kung ano pa po ang pwede kong i-serve na easy and fast to whipped up.
thanks and more power!god bless!
hi connie! i would like to know if the fried rice won’t spoil easily or smell funky if “nakakulob” in lunchkits ( lock n lock). i’d love to have my son bring baon at times i’m not so busy and the fried rice idea seemed very good. am just wary of the spoilage issue. thanks for any input.
chunky, just don’t pack the rice right after cooking. let it breathe for a few minutes.
thanks for that tip. i am now confident to pack some delish fried rice recipes from your blog…you got me so excited to plan for those meals ( the choice and combinations are too many), it will not be repeated too often, so hindi siya magsasawa. thanks again.